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Preparation
1. Pop your oven on to 200ºC. In the baking tray, add cherry tomatoes, a drizzle of oil and some salt and pepper. Then place into the oven for 15–20 minutes until roasted.
2. While they're cooking, in a food processor with a grating attachment or by hand, grate your potatoes for bulk and spring onions for crunch. Then place them in a clean tea towel and squeeze over the sink to remove as much of the liquid as you can. It might be easier to do this in batches. Place your hash brown mix in a large mixing bowl.
3. Add 2 eggs, a healthy pinch of salt and pepper, and 3 tablespoons of plain flour. Mix well to combine and then if looking a little too sticky, add another spoon of flour.
4. Grab a large nonstick frying pan and cover the base with oil and let heat over medium heat. Add your hash brown mix and press down with the back of a spoon to each edge. Fry for 10 minutes until golden brown and then carefully place a plate over the top. Using oven gloves, flip the hash brown over and then slide it back into the pan. Fry for a further 10 minutes until cooked through.
5. Turn off the oven and pop your hash brown in to stay warm while you fry your eggs. (Make sure your pan is oven safe!)
6. In a smaller frying pan, add your pesto for zing and let heat up for a couple of minutes. Crack in four eggs and fry until you have set whites and runny yolks.
7. Serve up a wedge of hash brown with a side of roasted tomatoes, an egg on top, and a sprinkling of spring onions. A spoonful of sour cream is also delicious!